Once you’ve added all the milk, keep the sauce on the heat and stir through the cheese, followed by the mustard and nutmeg, and then salt and pepper to taste.Īdd the macaroni to the sauce, along with the pasta water, and stir until even. It’ll take you on a whole journey, thickening up before it smooths back out again. Add the milk bit by bit (about 100ml at a time). When it’s melted, add the flour, and stir with a wooden spoon until smooth and beautifully beige. Meanwhile, in a large saucepan, melt the 100g of butter over a medium heat. Preheat the oven to 180C fan/gas mark 6 and get some salted water boiling for the macaroni.Ĭook the macaroni for 2 minutes less than the packet indicates, drain it and leave it to one side, keeping back half a ladle of pasta water.
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